Meatball Hash Brown Bake

Menu Plan Monday is here.

By request:

Meatball Hash Brown Bake

2 eggs

3/4 cup crushed saltines (about 20 crackers)

6 to 8 garlic cloves, minced

2 tsp salt, divided

1 1/2 tsp pepper, divided

1 pound ground beef

1 can (10 3/4 oz) condensed cream of chicken soup, undiluted

1 cup sour cream

1 cup shredded cheddar cheese

1 large onion, chopped

1 package (30 oz) frozen shredded hash brown potatoes, thawed

In a bowl, lightly beat eggs. Stir in cracker crumbs, garlic, 1 tsp salt and 1/2 tsp pepper. Crumble beef over mixture; mix well. Shape into 1-in balls. In a covered skillet over low heat, cook the meatballs in a small amount of water until browned; drain.

In a bowl, combine the soup, sour cream, cheese, onion and remaining salt and pepper. With paper towels, pat hash browns dry. Stir into the soup mixture. Transfer to a greased 13″x9″x2″ baking dish. Arrange meatballs over top pressing into mixture. Cover and bake at 350 degrees for 45 minutes. Uncover; bake 15 minutes longer or until meat is no longer pink and potatoes are tender.

Yield: 8 servings

Source: Taste of Home Casseroles Volume 9, 2004